Tuesday, September 29, 2009

Roasted Rosemary Pork Loin with Rosemary Orzo

One of the ways that I know that my husband truly loves a dish I've made is if he takes a few bites and announces:

This could be a Sunday dinner.

Because only a select few meals that I make have that special something we require in order for them to bear the title, "Sunday dinner".

Sunday dinners are sacred. Sunday dinners are our favorites. Sunday dinners are the ones we splurge on even if if money is tight that week.

Sunday dinners tell of comfort and home and love and family.

Upon making and serving this dish last week, my husband immediately declared this Roasted Rosemary Pork Loin with Rosemary Orzo a Sunday dinner. And, I agree. It's just really, really good.

My husband didn't grow up eating pork. So, I'd never made a pork roast in the eight years we've been married. But, feeling adventurous and wanting to *finally* see if we'd like it, I bought one last week.

In deciding how I might prepare it, I figured that I couldn't possibly fail at making my first pork roast if I lathered it in butter.

Butter just has that affect on things. Butter holds the answer to world peace. I'm certain of it.

So, I made an herb butter, with two of my favorite herbs - rosemary and sage, and lathered it on the roast.

Then, I sprinkled the top with more dried rosemary, and seared it for 15 minutes, reduced the heat, and baked it until it was done. Have mercy.

And, my oh my, it was delicious. Moist, tender, full of flavor, and buttery.

I made a simple Rosemary Orzo to serve with it. And, it was the perfect complement to the pork.

This meal was incredibly easy to prepare.

Simple ingredients.
Easy cooking method.
Full of flavor.

I love these kinds of meals. Comforting, lovely, delicious.


Roasted Rosemary Pork Loin with Rosemary Orzo

3-4 pound Pork loin roast
4 tablespoons butter, softened
4 tablespoons dried rosemary, separated
1 teaspoon dried sage

Preheat oven to 425 degrees.

In a small bowl, combine butter, 2 tablespoons rosemary, and sage.

Place pork roast onto a rack in a roasting pan, fat side down. Sprinkle liberally with salt and pepper. Rub butter/herb mixture all over top of roast. Sprinkle remaining 2 tablespoons of rosemary on top of roast.

Bake at 425 degrees for 15 minutes to sear top. Reduce heat to 250 degrees and bake, uncovered, until internal temperature reaches 160 degrees, about 75 minutes. Remove from oven and allow roast to rest on a cutting board for 10 minutes before slicing. Serve warm or cold.

Rosemary Orzo

3 cups chicken stock
3/4 cup orzo
1 onion, chopped
1 tablespoon dried rosemary

Heat chicken stock in medium saucepan until boiling. Add orzo, onion, and rosemary to pot and bring to a full boil. Reduce heat and simmer for 8 minutes, or until orzo is soft. Drain. Serve hot or cold.


  1. I miss pork! I miss pork roast, hot pork sandwiches, pork chops, and pork bbq.

    I bet it was amazing! *sigh*

    My mom makes hers with cinnamon and the whole house smells wonderful when you walk in and smell it cooking in the oven.

    I miss pork!

  2. Can we come over for Sunday dinner? (wink, wink) This looks amazing and I'm totally trying this one!

  3. Wow! I don't know you in "real life", but I have to tell you that my next blog post is about... roasted pork loin. I already had it planned before I read your post. This is a family favorite for us, too. I add garlic to mine and rub it with olive oil.

  4. I am so excited you tried pork loin! Remember my asking you if you had a recipe this summer? I have only tried grilling pork loin. Now that cooler days are upon us, I'll have to try this out!

  5. Oooo...I will definitely have to try this one. We get these all the time, but usually slice them and cover them with apple pie filling, bake and then done. Another winner!

  6. YUM! We love pork tenderloin and all things rosemary. You're right....butter does make the world go round...and bacon...everything is better with a bit of bacon.

  7. I am definitely bookmarking this to come back and try. In fact, my parents are coming in town to visit tomorrow and stay for a few days; I would love to impress them with this. And I just bought two boxes of orzo last week although I have *never* cooked with it before. Go figure...